To provide steamed bread retaining the flavor and palate feeling of that just after produced or steamed with a steamer even if thawed/heated with a microwave oven after undergoing freeze storage.

The method for producing steamed bread for freeze storage comprises the following practice: 0.5-2 pt(s)wt. of an acid seasoning 3.7-4.6% in total acidity produced by brewing grains to effect acetic acid fermentation is added to 100 pts.wt. of wheat flour with the gluten ratio adjusted to 8.5-10.5% followed by addition, as necessary, of appropriate amounts of sugar, salt, fat-and-oil yeast, water, etc. and then carrying out a kneading processing to make dough, which is then steamed.